Homebrewers Association | AHA Forum
General Category => Yeast and Fermentation => Topic started by: jbar on February 11, 2010, 12:45:55 am
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So i am making a bourbon barrel porter, aged with oak cubes and straight bourbon (2oz cubes and 14 oz makers mark). My question is, will the addition of the bourbon kill off/weaken the yeast enough to be concerned with bottle conditioning? I saved the yeast cake and it is in the refrigerator. Should i add some yeast back before bottling or am i being overly worrisome?
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Your 14 oz addition of Bourbon will raise the abv of the beer by ~0.8% I wouldn't sweat it.
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Your 14 oz addition of Bourbon will raise the abv of the beer by ~0.8% I wouldn't sweat it.
+1 Not to worry.
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mmmm...I love me some bourbon in my porters. ;)
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I just made a Bourbon Vanilla breakfast stout. Turned out real nice.
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will be bottling tomorrow hopefully. just tasted a sample, its very good.
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Gee I wish I had a set up talking stouts
Only one keg so far and it needs work.
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Added oak and bourbon to one of mine and I loved it! It was one of my favorite recipes to date. You can check out my process if you like as well. But I just soaked for a couple of weeks and pitched the bourbon and oak right in and let sit for another two weeks.
Review of Northern Brewer Bourbon Barrel Porter (http://mikesbrewreview.com/review-of-northern-brewer-bourbon-barrel-porter/)
Don't worry bout it, just drop it in there!